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Traditional Fruitcake




Source of Recipe


probably dried fruit company






Recipe Introduction


For estra flavour, drizzle an extra 1/4 cup brandy over cake after removing from oven.





List of Ingredients



• 6 cups mixed dried fruit
  
• 1 1/2 cups chopped dried dates
  
• 1 1/2 cups plain flour
  
• 1 cup chopped dried apricots
  
• 1 cup chopped glace pineapple (if you like it)
  
• 3/4 cup brandy
  
• 1/3 cup self raising flour
  
• 1 tsp ground cinnamon
  
• 250g butter
  
• blanched almonds for decoration
  
• glace cherries for decoration
  
• 1 cup brown sugar
  
• 5 eggs
  






Instructions



1. Preheat oven to slow (150C). Brush a deep 23cm round or 20cm square tin with melted butter or oil. Line base and side with a double thickness of baking paper.
   
2. Combine fruits (except cherries) and brandy. Cover and leave at least 4 hours (go read a book or have a bath or facebook for a while)
   
3. Beat butter and sugar in a small mixing bowl until light and creams. Add eggs gradually, beating thoroughly after each addition.
   
4. Transfer mixture to large bowl, add fruits and stir until combined.
   
5. Using a metal spoon, fold in sifted flours and cinnamon. Stir until just combined.
   
6. Spoon into tin. Smooth. Decorate with almonds and cherries.
   
7. Bake for 3 hours until firm and golden brown. Cool slightly and turn out. Cool completely. Wrap airtight and store for up to 3 months.